Israeli Couscous with Asparagus and Snap Peas

Spring means flowers blooming, lots of sunshine, and a whole lot of asparagus.

Since it came into season, I've tried asparagus in nearly every way known to man.  We've done sandwiches, pizza, pasta, roasted, and finally an Israeli Couscous Salad.

It was all delicious, but my favorite would have to be the recipe I'm sharing today.  It's absolutely fantastic.

Let's talk about Israeli Couscous.

Have you ever tried it?  It's not like small and beady North African Couscous (the normal kind), but instead is a bit for substancial with more of pasta mouthfeel.  We love it at my house.

But, it is possible to make it better.  And cheese, preserved lemon, and lots of veggies are how ya do it.  You're gonna love this thing.  I just know it.

Israeli Couscous with Asparagus and Snap Peas

• 2 tbsp olive oil
• 1 1/3 cups Israeli couscous (6 to 7 ounces)
• 1 3/4 cups (or more) vegetable broth
• 14 ounces slender asparagus spears, trimmed, cut into about 1 inch pieces
• 8 ounces sugar snap peas (you can trim them if you like, but I didn't)
• 1 small onion, chopped
• 1 clove garlic, minced
• 1/2 cup finely grated Parmesan cheese

Heat 1 tablespoon oil in a saucepan over medium heat. Add couscous and sauté until most of couscous is golden brown, about 5 minutes. Add broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is soft, about 10 minutes. Add more broth if needed.  In another saucepan, heat another 1 tbsp of oil.  Add asparagus, snap peas, onion, and garlic.  Season with salt and pepper and saute until tender, but still a bit crisp.  It should take about 5 minutes.  Add vegetables to pan with cooked couscous (with heat still on).  Mix together.  Add cheese and cook until cheese is melted.  Serve and enjoy!

Revisited Recipe of the Day:

Minty Tabbouleh